Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Wild Mushroom and Goat Cheese-Stuffed Chicken Breasts

Ingredients:

• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 lb. shiitake mushrooms, stems discarded, caps finely chopped
• 3/4 tsp. herbes de Provence
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. reduced-fat goat cheese, softened
• 4 (1/4-lb.) boneless, skinless chicken breasts
• 1 shallot, chopped
• 3/4 reduced-sodium chicken broth
• 6 tbsp. dry sherry
• 1 tsp. cornstarch
• 2 tsp. cold water

Makes 4 Servings (1 stuffed chicken breast with 3 tablespoons)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the garlic; cook until fragrant, about 30 seconds. Add the mushrooms, herbes de Provence, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring occasionally, until the mushrooms are golden, 5-6 minutes. Transfer the mixture to a bowl; add the cheese and stir until combined. Let the mixture cool completely.
2. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket with 2 tablespoons of the mushroom-cheese mixture.
3. Wipe out the skillet. Add the remaining 1 teaspoon oil and heat over medium heat. Add the chicken and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until chicken is browned on the outside and cooked through, 7-8 minutes on each side. Cut each chicken breast into 4 or 5 slices, transfer to a serving plate, and keep warm.
4. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the broth and sherry; bring to a boil. Reduce the heat and simmer about 3 minutes. Meanwhile, dissolve the cornstarch in the cold water in a small bowl. Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Serve the sauce over the chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The folks at Weight Watchers call this dish a company favorite. It will be a company and a family favorite. This dish is an elegant comfort food dish that 's full of flavor. The creaminess of the goat cheese and sautéed garlic and mushrooms make the chicken more succulent and juicy. Serve a colorful side of vegetables alongside this chicken and you'll have a dish that's both colorful and flavorful.

Sesame Lo Mein with Chicken & Vegetables

Ingredients:

• 6 oz. lo mein noodles
• 1 tsp. Asian (dark) sesame oil
• 1/4 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
• 2 tsp. canola oil
• 1/4 lb. shiitake mushrooms, stems discarded, caps thinly sliced
• 2 garlic cloves, minced
• 4 cups shredded Napa cabbage
• 1/4 lb. snow peas
• 4 scallions, chopped
• 1 tsp. toasted sesame seeds

Makes 4 Serving (1 cup)

1. Cook noodles according to package directions, omitting salt. Drain in colander under cold water. Drain again. Transfer to medium bowl and toss with sesame oil. Combine broth, 2 tablespoons soy sauce, and 2 tablespoons rice wine in cup.
2. Combine chicken pieces with remaining 1 tablespoon soy sauce in another bowl and toss. Heat 1 teaspoon canola oil in wok or large skillet over medium-high heat until very hot. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes; transfer to plate.
3. Return skillet to heat and add remaining 1 teaspoon canola oil. Add mushrooms and stir-fry until softened, 2-3 minutes. Add garlic and stir-fry 30 seconds. Add cabbage, snow peas, and remaining 1 tablespoon rice wine; stir-fry until cabbage has wilted and snow peas are bright green, 2-3 minutes. Stir in noodles, chicken, and soy sauce mixture and cook, tossing, until heated thoroughly through, about 2 minutes. Remove from heat and sprinkle with scallions and sesame seeds.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not crave Chinese food once in a while? I do enjoy Chinese food but not the takeout version because it has so much stuff in it I can't pronounce it. Plus there is too mush salt  and MSG in Chinese takeout food. This version of a classic Chinese dish can be made in 30 minutes or less it's tastier and good for you. Plus it's easier on your wallet and the environment without all the boxes you have to throw out. If you don't have snow peas on hand, substitute broccoli and it will taste just as good. This dish was succulent and juicy. You don't need to add salt to this dish because there is some saltiness in the soy sauce. You can also use steak, pork or shrimp in place of the chicken and it will still be delicious.

Poached Chicken with Asparagus & Hoisin Sauce

Ingredients:

• 1/4 cup hoisin sauce
• 1/4 cup rice wine or dry sherry
• 1/4 cup water
• 1 tbsp. low-sodium soy sauce
• 2 large garlic cloves
• pinch red pepper flakes
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 lb. slender asparagus, trimmed and cut into 2-inch lengths
• 1 tsp. Asian (dark) sesame oil

Makes 4 Servings

1. Stir together the hoisin sauce, rice wine, water, soy sauce, garlic, and pepper flakes in a large skillet; bring to a boil. Add the chicken; reduce the heat and simmer, covered, turning once, until the chicken is cooked through, 10-12 minutes.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the asparagus and cook just until crisp-tender; about 3 minutes; drain.
3. Transfer the chicken to a plate. Bring the sauce to a boil over medium-high heat; boil until slightly thickened and reduced to 1/2 cup, about 2 minutes. Stir in the sesame oil and any accumulated chicken juices. Cut the chicken crosswise into 1/2-inch-thick slices. Divide the chicken and asparagus among 4 plates. Spoon the sauce over the chicken and asparagus.

WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This quick and easy dinner is tastier than takeout and tastes just as delicious. This chicken is succulently juicy and melts in your mouth. Cooking chicken in a liquid over medium and gently heat will guarantee that your chicken will be moist, while slicing it on a bias makes it tender and delicious. Hoisin sauce is found is the Asian and international isle of most supermarkets. Hoisin sauce is made from soybeans, chiles, garlic, and spices. If you're ever in the mood for Asian takeout, don't pick up the phone, just get the ingredients and cook this dish.